Quick Roasted Pepper & Cheddar Soup

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Ingredients

12 oz Roasted Peppers, rinsed

28 oz Fire-Roasted Tomatoes, diced

1 ea Fresh Garlic Clove

¼ t Ground Cumin

Pinch of Cayenne Pepper

8 oz Adams Reserve Cheddar

½ T Kosher Salt

1 T Sugar

Instructions

Combine everything in a blender except the cheddar. Blend on high for 2 minutes. Add the cheddar and blend another minute. Transfer to a sauce pan over medium heat and bring to a simmer. Serve while still hot or chill and refrigerate or freeze for another day. Cilantro or chives make a great garnish.

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Chef's Notes

Look for your ingredients to be fresh and natural, for peak flavor, aroma and texture. I prefer Adams Reserve New York Extra Sharp Cheddar because the natural aging allows me to create recipes easily and with an abundance of flavor. Never serve your cheese too cold, as the flavor can’t emerge.